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2 eggs, separated
2 c. buttermilk
1-1/4 c. flour, sifted
1/4 c. corn meal (yellow or white)
2 T. sugar
2 t. baking powder
1/2 t. baking soda
1/2 t. salt
1/4 c. butter, melted
1 c. blueberries

In small bowl, beat egg yolks; stir in buttermilk.

In separate larger bowl, combine flour, corn meal, sugar, baking powder, soda and salt. Pour in egg mixture and stir. Add butter, stir. Fold in blueberries.

In another small bowl, beat egg whites until they form soft peaks; gently fold into batter.

For each pancake, pour 1/4 c. batter onto a hot, lightly greased griddle. Cook until bubble appear and begin to break. Flip once and cook until lightly brown.

2 c. flour, sifted
1 t. baking soda
3/4 t. salt
2 T. sugar
2 eggs, beaten
2 c. buttermilk
2 T. butter

In a large mixing bowl, combine the flour, baking soda, salt and sugar and mix well.

In a separate smaller bowl, blend the eggs, buttermilk and butter.

Make a well in the dry ingredients and pour in the buttermilk mixture. Stir by hand just to moisten. Let rest 10 minutes, then stir quickly just a couple of times.

For each pancake, drop 1/4 c. of batter onto a heated skillet. Cook on medium high heat until bubbles appear and begin to break. Turn the pancakes once and cook until lightly brown.

1/3 c. shortening
2/3 c. sugar
1 egg
3/4 c. mashed banana
1/3 c. milk
1 t. vanilla
1-1/3 c. flour
1 t. baking powder
1/2 t. baking soda
1/2 t. cinnamon
1/2 t. salt
1/4 t. nutmeg
1/2 t. cloves

Blend together shortening and sugar until light and fluffy. Mix in egg, banana, milk and vanilla and beat until smooth.

Sift together dry ingredients and gradually add to sugar and shortening mixture.

Spoon into cupcake papers and bake at 350*F for 20 minutes or until toothpick comes out clean.

1 egg
1/2 . shortening
1/2 c. sugar
3/4 c. dark molasses
1 c. sour milk
2-1/4 c. flour
1 t. baking soda
1/2 t. salt
1 t. ginger
1 t. cinnamon

Mix together shortening, sugar and egg. Blend in molasses and sour milk.

Sift together dry ingredients and gradually add to sugar, shortening mixture.

Pour into well greased & floured 9-inch square pan. Bake at 325*F for 45 to 50 minutes.

1 c. butter, softened
1/2 c. sugar
1 egg
1 T. freshly squeezed lemon juice
1 t. grated lemon peel
2 c. flour
1/2 t. salt
3-1/2 c. flaked coconut

Cream together butter and sugar until light and fluffy. Add egg, lemon juice and rind; beat thoroughly.

Gradually add flour and salt. Mix well. Stir in coconut.

Drop by teaspoonfuls onto cookie sheet. Bake at 325*F for 10 to 12 minutes.

1 c. ground pecans
1 c. sugar
1 c. Crisco shortenting, melted
1 c. butter, melted
1 t. vanilla
4 c. flour
1/2 t. salt

Blend together all ingredients. Chill for an hour. Shape into crescents.

Bake at 400*F for 15 to 20 minutes. Roll cookies in confectioner’s sugar while still hot.

1 c. butter, softened
1 c. brown sugar
1 egg
3 t. vanilla
2 c. flour
1 t. baking powder
1/2 t. salt
1 c. oatmeal, uncooked
1-6 ounce package chocolate chips, melted

Combine butter, sugar, egg and vanilla.

Sift together flour, baking powder, salt. Gradually add to butter, sugar, egg mixture. Stir in oatmeal and melted chocolate.

Chill dough for an hour. Then remove from refrigerator and roll up dough in wax paper into a 1-1/2 inch diameter cylinder.

Chill for another 3 hours. Remove from refrigerator, slice into cookies and bake at 400*F for 10 to 12 minutes.

1 c. butter, softened
1 c. sugar
1 c. brown sugar
1 t. vanilla
2 eggs
2-1/2 c. oatmeal, powdered in a food processor or blender
1/2 t. salt
1 t. baking powder
1 t. baking soda
2 c. flour
12 ounces chocolate chips
1-8 ounce Hershey bar, finely grated
1-1/2 c. chopped nuts

Cream together butter, sugar, and brown sugar. Blend in vanilla, eggs and oatmeal.

Sift together the salt, baking powder, baking soda and flour. Gradually add to butter, sugar, egg mixture. Dough will be extremely stiff.

Stir in chocolate chips, Hershey bar and nuts. Place golf ball-sized pieces of dough 2 inches apart on an ungreased cookie sheet. ( Do not mash flat).

Bake 10 minutes at 400*F . Cookies may not look done but will firm up as they cool.

Pastry:
12 ounces cream cheese, softened
2 c. butter, softened
4 c. flour

Filling:
1 ounce unsweetened chocolate, melted
4 eggs
3 c. brown sugar
1/4 c. butter
2 T. Kahula liqueur
1 t. vanilla
2-1/3 c. chopped pecans
2/3 c. pecan halves

Begin to prepare pastry by blending together all ingredients and then letting it chill for an hour.

For filling, blend together all ingredients except pecans.

Press pastry dough into 1-3/4 inch diameter tart pans. Sprinkle the dough with some chopped pecans. Spoon in filling. Sprinkle with more chopped pecans, then top with a pecan half.

Bakte at 325*F for 30 minutes, until filling is set. Cool completely before removing from pans. Makes 6 to 7 dozen.

2/3 c. butter
2/3 c. peanut butter
1-1/4 c. sugar
1-1/4 c. brown sugar
1 t. vanilla
3 eggs
2-1/2 t. baking powder
1/2 t. salt
2-1/4 c. flour
2 c. chocolate chips, divided

Cream butter, peanut butter, sugar, brown sugar and vanilla. Beat in eggs one at a time.

Stir in baking powder, salt and flour. Mix well. Add 1 c. chocolate chips.

Pour into greased and floured pan. Bake at 350*F for 40 minutes or until done. Remove from oven. Sprinkle 1 c. chocolate chips on top of brownies. Let melt for about 5 minutes. Smooth or swirl melted chocolate over top.

1 c. evaporated milk
1 c. sugar
3 egg yolks, slightly beaten
1/2 c. butter
1 t. vanilla
1-1/3 c. coconut
1 c. pecans, chopped

Combine milk, sugar, egg yolks and butter in a medium saucepan, and cook over medium heat, stirring constantly until mixture thickens, about 10 to 15 minutes.

Add vanilla, coconut and pecans. Stir until cool and of spreading consistency.

Cake:
2-1/2 c. flour
1 t. baking powder
1/2 t. salt
1 t. cinnamon
1 t. allspice
1/4 t. nutmeg
1/2 t. cloves
1/2 c. butter, softened
1/2 c. sugar
3/4 c. maple syrup
3 eggs, separated
1 t. vanilla
1/3 c milk

FIlling and frosting:
1 fresh pineapple, cut into small chunks
2 c. maple syrup
2 eggs
1-1/2 c. butter, softened

Prepare cake:
In medium bowl, sift together flour, baking powder, salt and spices, set aside.

In another medium bowl, beat 3 egg whites until stiff. Set aside.

In large bowl, beat 1/2 c. butter and 1/2 c. sugar. Add in 3/4 c. maple syrup, 3 egg yolks, 1 t. vanilla and 1/3 c. milk. Stir in flour and spices. Then fold in egg whites.

Pour into two 9-inch round cake pans (batter will not fill pan – goes only 1/3 of the way up). Bake at 350*F for 30 minutes or until toothpick comes out clean. Allow to cool to room temperature.

Prepare filling:
In large saucepan, heat 2 c. maple syrup over medium heat just until it comes to a boil. Turn off heat and add the pineapple. Let steep for 1/2 hour. Drain pineapple, reserving liquid for frosting.

Prepare frosting:
In large bowl, beat 2 egg yolks until light yellow.

In medium saucepan, add reserved maple syrup and bring to a boil over medium heat. Continue boiling until temperature reaches 240*F on a candy thermometer.

Pour the hot syrup into the bowl of egg yolks, beating constantly until mixture cools to room temperature. Blend in 1-1/2 c. butter. Beat until light, fluffy and smooth.

Assemble cake:
Spread a little frosting over one of the layers of cake. Evenly distribute the pineapple chunks over top. Spread a little frosting over the pineapple. Cover with the other layer of cake. Frost the top of the cake, and, if desired, the sides.

Crust:
2-1/2 c. graham cracker crumbs
1/4 c. sugar
1/2 c. butter, softened

Filling:
5 packages (8 ounces each) cream cheese, softened
1-3/4 c. sugar
3 T. flour
1 T. grated lemon peel
1/4 t. vanilla
5 eggs
2 egg yolks
1/4 c. heavy cream
1 c. sour cream

Prepare crust:
In medium bowl, mix together the graham cracker crumbs, sugar and butter until they are well combined. Press the mixture on the bottom and sides of a 9-inch springform pan, building up sides of pan to form a rim all around. Refrigerate until needed.

Preheat oven to 500*F.

Prepare filling:
In large bowl, combine cream cheese, sugar, flour, lemon peel and vanilla. Beat at high speed just to blend.

Beat in eggs and egg yolks, one at a time. Add cream, beating just until well combined. Pour into crust-lined pan.

Bake for 10 minutes at 500*F. Then reduce heat to 250*F and bake another hour.

Remove cheesecake from oven. Spread sour cream over top. Let cool at room temperature for an hour. Then refrigerate 3 hours or overnight before serving.

2 T. cornstarch
2 c. cold water
2/3 c. water
1 small package strawberry jello
1 quart strawberries, washed and sliced
1 pie crust, baked

Mix together cornstarch, water, sugar and jello in a medium saucepan. Bring to a boil over medium heat. Cook until slightly thickened, stirring frequently.

Remove from heat and cool to almost room temperature. Stir in strawberries. Pour into baked pie crust. Refrigerate for an hour before serving. Top with whipped cream.

1 c. vanilla wafer crumbs
1/2 c. ground pecans
1/4 c. butter, softened

Mix together all ingredients. (For best results, use a Cuisinart.) Press mixture firmly against bottom and sides of a 9 inch pie plate Bake at 375*F for 8 minutes.

For cheesecake crust, double the recipe and bake for 10 minutes.

2-6 ounce packages (2 cups) butterscotch chips
1-14 ounce can sweetened condensed milk
16 large marshmallows, quartered
1/2 c. peanut butter
1 t. vanilla
1/2 c. chopped peanuts

In saucepan, combine butterscotch, milk and marshmallows. Cook and stir over low heat until mixture is smooth and melted.

Remove from heat; stir in peanut butter, vanilla and chopped nuts.

Chil until firm. Cut into squares.

1 package Knox gelatin
1-3/4 c. eggnog, divided
3 eggs, separated
1 t. vanilla
sugar (1/3 c. plus 1/4 c.)
2-9 inch backed pie shells
optional garnish: whipped cream, shaved chocolate

Stir together the gelatin and 1/4 c. eggnog. Let set for 5 minutes.

In medium saucepan, add 1-1/2 c. eggnog and turn heat on medium.

In small bowl, mix together the egg yolks, vanilla and 1/3 c. sugar. When the eggnog in the saucepan is warm, add in the egg yolk mixture. Continue heating until the mixture coats the spoon.

Add the gelatin-eggnog to the saucepan, stirring gently. Let cool.

Whip the egg whites with 1/4 c. sugar. Fold into the cooled gelatin-eggnog.

Pour into the 2 9-inch baked pie shells. Refrigerate one hour. Top with whipped cream and shaved chocolate.

1 ounce (or about 5 squares) Symphony or Lindt milk chocolate
2/3 c. sugar
2 T. unsweetened cocoa
2 T. plus 1 t. cornstarch
1 3/4 c. milk
1/4 c. strong brewed espresso
2 egg yolks
2 t. vanilla
Keebler shortbread pie crust

Melt chocolate over low heat. Set aside.

In medium saucepan, mix together sugar, cocoa, cornstarch. Turn heat on medium and gradually add milk and espresso, whisking constantly. Continue cooking until pudding becomes thickened and starts to boil. Remove from heat and allow to cool for a couple of mintes. Add melted chocolate, egg yolks and vanilla.

Pour pudding into Keebler crust. Bake at 375*F for 15 minutes. Cool in refrigerator for 2 hours before serving.

Filling:
1/4 lb. Muenster cheese, grated
1/2 lb. Swiss cheese, grated
1/4 lb. mozzarella cheese, grated
2 eggs, lightly beaten
1/2 c. chopped fresh mint leaves or 1 T. dried mint

Dough
1/2 c. warm water (105*F to 115*F)
1 envelope active dry yeast
1 T. sugar

6 T. (3/4 stick) butter, melted
1 c. warm milk (110*F to 115*F)
1 T. sugar
1 t. salt

3-3/4 to 4 c. flour
1 egg yolk

For filling: combine all ingredients in a mixing bowl and set aside.

For dough: Combine water, yeast and 1 T. sugar and let stand until foamy, about 10 minutes.

Meanwhile, combine melted butter, warm milk, sugar and salt.

Place 3-1/2 c. of the flour into a large mixing bowl and make a well in the center. Pour the yeast and milk mixture into the well and stir until dough forms. Dust dough with flour as necessary and knead in bowl or on lightly floure board until dough is smooth and pliable but not stiff, about 5 minutes. Roll dough into a circle, 22 to 24 inches in diameter. Butter a 9-inch round cake pan and lay dough in it, letting it spill over the sides. Spoon the cheese filling into the dough and lift edges of dough up and over filling. Join dough in the center and twist for a knot.

Bake at 375*F for 45 minutes. Brush top with egg yolk. Return to oven and bake another 15 minutes until lightly browned.

1 (9 inch) prepared chocolate cookie crumb crust
1 c. butter, melted
1 c. chocolate chips, melted
4 eggs
2 c. confectioner’s sugar
1 c. smooth peanut butter
1/3 c. heavy cream

Cool melted butter and chocolate so that it won’t curdle the eggs. When almost room temperature, put 3/4 c. of the butter and all the chocolate in a large mixing bowl and add eggs and confectioner’s sugar. Beat for a FULL five minutes. Mixture should be very full and thick.

In a separate bowl, mix together the peanut butter and cream.

Spoon the chocolate mixture into the pie filling. Then swirl the peanut butter filling into the chocolate filling. Refrigerate for an hour before serving.
Beat eggs with

1/4 c. shortening
3/4 c. sugar
1 egg, beaten
2/3 c. mashed banana
3 T. milk
1/2 t. baking powder
1/2 t. baking soda
1/4 t. salt
2 c. flour
1/2 c. pecans (optional)

In large bowl, mix together shortening and sugar. Add egg, banana and milk.

In separate bowl, sift together dry ingredients, then add, a little at a time, to banana mixture and beat until blended. If desired, stir in pecans.

Line 3 x 8 inch bread pan with wax paper. Spoon batter into pan.

Bake at 350*F for one hour.

4 chicken breast halves, boneless, skinless, cut into strips
3/4 c. flour
2 t. salt
1/2 t. pepper
1-1/2 t. paprika
2 T. vegetable oil
1 c. blanched, slivered almonds
1-1/4 c. water
1 (10.75 ounce) can beef consumme
2 T. ketchup
1 c. reduced fat sour cream
1 (15 ounce) can sliced peaches
1/2 c. Parmesan cheese, grated

On a dinner plate, combine the flour, salt pepper and paprika. Roll the chicken pieces in the flour mixture. Set flour mixture aside, saving for later.

Heat the oil in a large skillet over medium heat. Brown the chicken, remove and place in a greased baking dish. Add the almonds to the skillet. Stir and brown. Add flour mixture, water, beef consumme and ketchup, stirring frequently. Cook until thick and bubbly. Remove from heat and stir in the sour cream. Pour sauce over chicken. Cover.

Bake at 350*F for 15 minutes. Remove from heat, top with drained peach slices. Sprinkle with Parmesan cheese. Return to oven. Bake uncovered for 15 minutes or more, until cheese is brown and chicken is done.

1 (2 to 3 pound) whole chicken, cut into pieces
1 c. dried bread crumbs
1 t. thyme
1/2 t. paprika
1/2 t. garlic powder
1/2 t. salt
1/2 t. pepper
1 c. mayonnaise

Preheat oven to 350*F.

In large ziploc bag, combine the bread crumbs and spices.

Coat the chicken pieces with mayonnaise. One ot two pieces at a time, drop the chicken into the ziploc bag and shake until well coated.

Place chicken on a lightly greased baking dish and bake for an hour or until done.

8 ounces broad egg noodles
3/4 of a 12 ounce can of Spam, diced
2 T. butter, melted
1/2 c. milk
1 egg, beaten
1/8 t. pepper
1/2 c. Parmesan cheese, grated
1/2 c. Cheddar cheese, grated
1 c. frozen peas

Cook noodles according to package directions; drain.

In a casserole dish, combine hot noodles with Spam and butter. Mix well.

Beat together milk, egg and pepper. Stir in cheeses and peas. Pour over Spam and noodles.

Cover and bake at 375*F for 40 minutes.

2 pounds chicken thighs
1 clove garlic, minced
1 T. olive oil
1/2 c. apple juice
1/2 c. Vodka
1/2 c. lemon juice
1 t. Worcestershire sauce
1/2 t. salt
1/4 t. pepper

Place chicken in large ziploc bag.

In medium bowl, combine the other ingredients and pour over chicken. Marinate in refrigerator for 2 hours.

Remove from refrigerator, place in baking dish and bake at 350*F for an hour or until done.